HOOK'S FISH AND CHICKEN 2

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter dessert case, conch salad (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. Operator discarded.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer. Repeat Violation

Intermediate - No soap provided at handwash sink. At front counter, no hand soap at designated hand wash sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed cabbage stored over ready to eat coleslaw and sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, conch salad served raw not identified on menu as raw. Operator put mark on menu identifying raw ingredients. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen reach in coolers soiled with food debris

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on door and floor.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken stored above mac and cheese balls in reach in freezer. PIC removed and stored appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw conch in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at drive through, cole slaw (69F - Cold Holding). Manager voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to frying station, fried wings (85F - Hot Holding). Per operator item has been out of temperature for approximately 1.5 hours. Operator advised to hold items on time as a public health control for safety. Form sent to operator and discussed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris next to hand wash sink in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back of kitchen used to hold degreaser. Manager removed and stored appropriately.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on food preparation table across from drive through. POC removed and stored appropriately. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored with bread in walk-in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023 less than 60 days.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and conch stored over slush mixes in walk-in cooler. Observed in flip top cooler lowboy raw hamburger patties over cooked black beans an cooked rice.. Operator placed raw hamburger on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese (47F - Cold Holding) in flip top cooler in a container sitting on top of styrofoam cup. Per operator held less than two hours. Operator removed styrofoam cup so cheese in container correctly. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on walk in cooler reads 50 F and filled with water. All products in walk-in the temperature are adequate. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by fryer cleaner machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with Togo items stored in hand washing sink by prep table

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups with no handle used to dispense seasoning.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris/soil residue on equipment door handle on two door reach in freezer opposite fry station. Observed food debris/soil residue on equipment door handles on three door lowboy at fry station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour for shrimp. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at three compartment sink in standing water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw chicken above case of bell,peppers and containers of raw conch above bag of carrots.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, package of raw hamburgers above container of rice and container of beans. Employee inverted items to properly separate. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler full of water and reading 55F. All food temperatures inside adequate.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Norovirus bulletin provided, Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front corner of kitchen blocked by fryer cleaner and boxes. Employee cleared access to sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cups of cole slaw in walk in cooler and containers of conch salad in front display missing date marks.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in prey bottle by triple sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on prep table beside griddle. Employee trashed bottle. Corrected On-Site

Basic - Food stored on floor. Cases of plastic bottled water in floor in storage area.

Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table area next to griddle.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil by griddle not labeled.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-11-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. (1) Observed at hand wash sink in corner of kitchen next to prep table. Operator provided soap. Corrected On-Site Warning - From follow-up inspection 2022-11-28: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front counter dessert cooler; banana pudding and conch salad made in house more than 24 hours ago not date marked. Warning - From follow-up inspection 2022-11-28: Still observed. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. (1) Observed at hand wash sink at front counter. (2) Observed at hand wash sink in corner of kitchen next to prep table. (3) Observed at hand wash sink by 3 compartment sink. Warning - From follow-up inspection 2022-11-28: Still observed. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed bottle of unknown oil on cook line not properly labeled. Warning - From follow-up inspection 2022-11-28: Still observed. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen prep station hand washing sink- observed empty squeezed bottles being stored inside hand washing sink. Operator removed squeezed bottles. Corrected on site.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen fry station- observed soiled cardboard on the floor. -walk in cooler- observed soiled cardboard on floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen across from flat top grill- observed employee personal cup on top of counter counter cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen fry station- observed cooks with no hair restraint

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen fry station prep table- observed wet wiping cloth being stored underneath container of water on prep table. Operator removed wet wiping cloth. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Main kitchen prep table at walk-in cooler-observed on rice cooker and can opener. - From follow-up inspection 2021-08-25: Time Extended